This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.

Sprinkle
spareribs with salt and pepper to taste. Brown spareribs for 30
minutes in a heavy skillet or broiler pan. Put alternate layers of
spareribs, sauerkraut, cabbage, onion,and apple in CROCK-POT. Add
caraway seeds or dill weed to the water and pour over all. Cover and
set to Low for 6 to 8 hours or high for 4 to 5 hours. Stir several
times during the cooking process if using the high setting.